Seared Cod with Lemon Butter Potatoes
Golden cod fillets seared in butter and finished with a bright lemon pan sauce, served over tender boiled potatoes that soak up every drop.
- Total
- 35 min
- Prep 10 · Cook 25
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Pan sauce
- Savory
- Stovetop
- Oven
Instructions
-
Peel the potatoes and cut them into 3 cm chunks. Put them in the pot with 800 ml water and 0.25 tsp salt. Bring to a boil, then simmer until a knife slides in with no resistance, 15 to 18 minutes.
~18 min
Cutting potatoes into uniform chunks ensures they cook at the same rate, so some don't turn mushy while others stay firm.
-
While step 1 cooks
While the potatoes boil, pat the cod dry with paper towels and season both sides with the remaining 0.25 tsp salt. Zest the lemon into a small pile and squeeze 2 tbsp juice.
~5 min
Drying the cod prevents surface moisture from steaming the fish, allowing a golden crust to form when seared.
-
Drain the potatoes with the slotted spoon, leaving them in the pot off the heat. Add 5 g butter to the potatoes and toss gently to coat.
~2 min
Adding butter off the heat lets it melt gently and coat the potatoes without burning, keeping them rich and tender.
-
Heat the frying pan over medium-high heat. Add 10 g butter and swirl until it foams. Lay the cod in the pan and sear undisturbed until the underside is deep golden, 3 to 4 minutes.
~4 min
Searing the cod undisturbed over medium-high heat creates a deep golden crust through the Maillard reaction, adding flavor.
Pat the cod completely dry before searing: surface moisture steams the fish instead of browning it, and the golden crust is what flavors the pan sauce.
Searing Ensure the pan is hot and the fish is dry; sear undisturbed to develop a golden crust, then flip gently to avoid breaking the fillet.
-
Flip the cod with the fish spatula and cook until the flesh turns opaque and flakes at the thickest point, 2 to 3 minutes more. Transfer the cod to a plate.
~3 min
Flipping once and cooking until opaque ensures the fish stays moist and flakes perfectly without overcooking.
Searing Ensure the pan is hot and the fish is dry; sear undisturbed to develop a golden crust, then flip gently to avoid breaking the fillet.
-
Lower the heat to medium. Add the lemon juice and remaining 10 g butter to the pan, scraping up the browned bits until the sauce is glossy, about 1 minute. Stir in the lemon zest, spoon the sauce over the cod and potatoes, and serve.
~1 min
Deglazing the pan with lemon juice and butter lifts the browned bits, creating a glossy pan sauce that clings to the fish.
Pan sauce After cooking protein, deglaze the pan with liquid, scraping up browned bits; simmer until glossy and slightly thickened to concentrate flavor.